3506 Tudor Glen
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
This restaurant has been inspected 4 times since December 12, 2025, with 1 in compliance, 2 not in compliance, and 1 closure on record.
No violations
16 violations
: including two boxes cabbage, milk (with a best before date of July 28, 2026), and a bowl of prepared tzatziki.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Used cleaning cloths were left on food preparation counters.
Multiple utensils were stored in a sanitizer bucket with a solution that measured 0 ppm chlorine or quat. The utensils were visibly soiled, and the solution itself was visibly dirty.
A used glove was observed inside the batter mixture and appeared to be retained for reuse.
Meat products were dated with their original preparation date, subsequently frozen, and later thawed without being re-dated or otherwise identifying the date on which they were removed from frozen storage. The length of time the thawed products had been stored could therefore not be determined.
Raw fish fillets were stored immediately adjacent to fresh produce and ready-to-eat foods.
Perishable items were being stored at room temperature, including tartar sauce and cooked onions. A bag of frozen chicken tenders was stored on top of the preparation cooler and measured 10.5°C.
August 12, 2026: Dishwasher was ran three times and achieved only 50 ppm chlorine residual., , December 12, 2025: Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
Both handwashing stations were not supplied with paper towels and were obstructed.
Items in the prep cooler were stored without protection from contamination, including an insert of visibly contaminated pickles, an open container of whipping cream, and an opened package of visibly contaminated tofu. Multiple buckets of batter were stored uncovered in the walk-in cooler. Multiple containers of dry goods, including rice and flour, were stored uncovered.
Facility requires chlorine test strips for the dishwasher.
The cooking line, including gas stove top, deep fryer and flat-top grill, had a significant accumulation of grease, food debris, and other soil. The interior of the standing freezer was visibly soiled with splashes of food residue. The ventilation system in the walk-in cooler had a significant accumulation of dust and debris, which had also accumulated on the surrounding ceiling surfaces.
A metal cooking tray located on top of the stove and used to hold spices, seasonings, oils, and other items had an accumulation of food and grease residue. An insert used in the prep cooler had visible mold growth inside. Inserts used for beef and chicken in the hot-holding equipment were heavily soiled and had accumulations of food debris and grease.
Floors, walls and shelving throughout the facility were visibly dirty and had an accumulation of food debris, grease, and other soil.
Food-handling and preparation surfaces were visibly dirty and cluttered with food, equipment, containers, and other items, leaving insufficient clean and unobstructed surfaces for safe food preparation.
High-touch surfaces including door handles, light switches and equipment handles throughout have a buildup of grease and food debris.
3 violations
Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
Facility requires chlorine test strips for the dishwasher.
Operators both had only Food Safety Basics, which does not meet the requirement.
8 violations
There was evidence of glove reuse. Discussed with operator and employee. Discarded used gloves.
Raw fish was being stored immediately adjacent to ready-to-eat foods.
A large amount of pre-portioned tartar sauce was sitting out at room temperature, exceeding the 2 hour window. Operator was instructed to only put out what they can use during the lunch and dinner rush and not to leave them out mid day. Portions left out beyond two hours must be disposed of.
Both the drink cooler and the sauce cooler in the front service area were adjusted to be colder during inspection. Temperatures were reduced to be 4C or colder.
Dishwasher was ran three times and achieved only 50 ppm chlorine residual. A two-comp sink method was set up with lactic acid to permit manual sanitizing of dishes. Dishes are to be washed in the machine then submerged for 2 minutes, then air dried.
Facility requires chlorine test strips for the dishwasher.
Facility had been using quat test strips to test lactic acid sanitizer. Corrected and demonstrated with appropriate test strips.
Operators both had only Food Safety Basics, which does not meet the requirement.